I haven’t written one of my “what I’m eating” posts for a while and I know many new vegans – and veg-curious folks – like to actually see different ways to add plants to one’s diet. So, here we go, a glimpse into my meals at home – as well as those when out and about – over the past few weeks.
What Vegans Eat in Colorado Springs
One evening at Adam’s Mountain Cafe I enjoyed the soup special, something with chickpeas,
and Ling’s Hakka Noodles (with sesame crusted tofu).
Oh, there was also dessert (orange cake).
Public Service Announcement: Adam’s Mountain Cafe is closed beginning April 21 as they move to their new location at 26 Manitou Ave. They are hoping the move will only take one week – call ahead!
I also popped into Coquette’s Bistro and Bakery, recently reopened in downtown Colorado Springs, and sampled the vegan calamari (oyster mushrooms)
and, because they were out of their famous black bean tofu, I had a salad with hummus.
They tend to have vegan cupcakes in the bakery case so don’t miss out on gazing at the sweet treats.
I also tried out 503|W on Colorado Avenue. I had the dressed edamame
and a beet salad, hold the cheese.
Both the beef- and chicken-style are delicious and a big hit with my omnivore husband.
I made broccoli with cashew sauce for breakfast the next morning.
Pressure Cooked Broccoli with Cashew Sauce
by JL Fields
Add 1 cup of water to the pressure cooker and bring to a boil.
Place a trivet and steam basket in the pressure cooker – add broccoli (as much as you want/fits) to the steam basket.
Cover and bring to pressure.
Cook at high pressure for 2 to 3 minutes.
Use a quick release.
- 1 cup cashews
- 2 tablespoons tamari sauce
- 1 tablespoon lime juice
- 1 to 2 garlic cloves
- 1 tablespoon nutritional yeast
- 1/4 to 1/2 cup water
Blend all ingredients + 1/4 cup of water in the blender. Add more water if necessary.
We stopped into The Blue Star (lounge side) one late afternoon and I enjoyed this veganized kale Caesar salad.
And this brown rice and tofu dish.
I finally found my way over to the food trucks in downtown Colorado Springs (only a block from my office!) and tried out the vegan soup (hold the creme fraiche) and already vegan green bean salad at SuppenBar. I’ll be back.
I made avocado toast for breakfast one morning: Dave’s Killer Bread (Powerseed) + one ripe avocado + nutritional yeast + Sriracha. Breakfast of champions!
We had an early dinner one evening at Amanda’s Fonda (the Old Colorado City location), where I had the Mexican pizza appetizer, hold the meat, cheese, and sour cream – add lettuce.
I packed this salad for lunch one day: Salad romaine, sprouts, black beans, tomato, nutritional yeast, avocado, ume plum vinegar, Herbamere, black pepper, and walnuts.
My office mate was jealous.
Dave and I made a 15-minute dinner that night. He prepared the salad and Beyond Meat Feisty Beef-Less Crumble stuffed potatoes (with mushroom and onion) while I made a broccoli, bok choy, green bean, mushroom and garlic veggie mix (4 mins in the pressure cooker), served with Tamari-Lime dressing (tamari, lime juice, garlic and red pepper flakes).
The next morning I made a tofu scramble in the pressure cooker (veg broth, garlic, onion, carrots, potato, tofu, arugula, herbs de provence, turmeric – three minutes at high pressure, quick release) and served it with nooch and Sriracha. I spread a little Shine yam butter on toast and was fueled well for a busy workday.
I love leftovers and my veggie mix with tamari lime dressing was a perfect cooked side to a very raw salad with black beans. This was my Good Friday lunch.
It’s probably clear that Dave is a huge Beyond Meat fan. He made dinner Saturday night: Beef-Less Crumble Hash Tacos with cabbage and radish. So, so good.
Easter Sunday we went on a hike with UpaDowna (I’m on the board of directors)
and picked up trash on the route.
We went to McCabe’s for brunch
where I enjoyed a vegan Bloody Mary (hold the Worcestershire sauce) and the coconut-crusted tofu.
See! It’s easy being vegan, whether at home or dining out!